As the first works of Chinese grammar, "Ma Shi Wen Tong" has epoch-making significance in the history of Chinese grammar. It marks that Chinese grammar study has become an independent science. This research ...As the first works of Chinese grammar, "Ma Shi Wen Tong" has epoch-making significance in the history of Chinese grammar. It marks that Chinese grammar study has become an independent science. This research intends to generalize "Wen Tong".展开更多
Drawing on our research in China’s southern mountains about ethnic medicines,and intrigued by the proverbial Chinese view that Yao Shi Tong Yuan(food and medicine have the same source),this article traces the eventfu...Drawing on our research in China’s southern mountains about ethnic medicines,and intrigued by the proverbial Chinese view that Yao Shi Tong Yuan(food and medicine have the same source),this article traces the eventfulness and powers at play in healing and eating when they are seen as closely related forms of life.Ancient and modern traditional Chinese medicine understandings of flavor are here shown to be a common basis for the healing and harming powers of both food and medicine.The term Wu Wei,or five flavors is explored as both experiences of eating and cooking,and some patterns of qi movement that animate and invigorate the body.Following Vivienne Lo’s term“potent flavors,”practices of harmonizing(He,Tiao He)flavors in Chinese medicine,as in cooking,express a world of natural powers and expert embodiment that goes far beyond mere taste.展开更多
文摘As the first works of Chinese grammar, "Ma Shi Wen Tong" has epoch-making significance in the history of Chinese grammar. It marks that Chinese grammar study has become an independent science. This research intends to generalize "Wen Tong".
基金financed by the grant from the ACLS Collaborative Research Fellowship。
文摘Drawing on our research in China’s southern mountains about ethnic medicines,and intrigued by the proverbial Chinese view that Yao Shi Tong Yuan(food and medicine have the same source),this article traces the eventfulness and powers at play in healing and eating when they are seen as closely related forms of life.Ancient and modern traditional Chinese medicine understandings of flavor are here shown to be a common basis for the healing and harming powers of both food and medicine.The term Wu Wei,or five flavors is explored as both experiences of eating and cooking,and some patterns of qi movement that animate and invigorate the body.Following Vivienne Lo’s term“potent flavors,”practices of harmonizing(He,Tiao He)flavors in Chinese medicine,as in cooking,express a world of natural powers and expert embodiment that goes far beyond mere taste.
